This unique 4.5 oz goat log is Westfield Farm's flagship cheese. Westfield Farm has been handcrafting award-winning farmstead cheeses in Hubbardston, Massachusetts since 1971. Located on 20 acres in the central part of the state, the farm turns out a little over 900 pounds of cheese per week. Their Capri Classic Blue Log, the first prize winner at the 1999 American Cheese Society's Annual Judging, is one of only a very few external blue chevres made in the world. Served in a number of America's finest restaurants, it is often seen as the focal point of a fine cheese board or as a medallion placed atop a filet or vegetable dish. Its powdery blue rind is a striking color that develops on the surface and slowly ripens toward the center. A wonderful cheese for a true connoisseur.

Awarded 1st Place in the American Cheese Society 2007 Awards in the External Blue Molded Cheeses Category.

Not at all what I was hoping for. Arrived frozen rock solid, while the other cheese I ordered arrived just fine. Hours later it was still very hard and when I attempted to slice it, it just fell apart. Very disappointed.
A note from igourmet.com: When young, this goat log is soft and more spreadable. As this goat log ages from the outside inward, it gets harder and the goat taste becomes sharper. Some prefer the milder, younger version, while others prefer the sharper, more aged version.

By CynBiofrom Catonsville, MDon Jun 26, 2010

An incredible goat cheese!

This is one of the best goat cheeses I've ever encountered - silky, not too salty, no drying sensation on the tongue, complex changes of flavor from the outer rind to the core, and above all, deliciously goaty. Amazing cheese!

By mamajanfrom Brookline, MAon Dec 13, 2009

The best of all goat cheeses

I'm lucky enough to buy this and Capri's other cheeses (wasabi, chocolate, et al.) at our local farmer's market during the summer, when even the occasional goof (e.g., overripe) is interesting. My fave recipe is to slice and/or crumble the cheese over fresh red heirloom tomato slices, sprinkle w fresh chopped garlic and lots of fresh Thai basil leaves, drizzle all with good olive oil and serve on pan EVOO-toasted multi-grain croustades. The perfect summer meal by itself, or when paired with fresh seared New England scallops or bluefish--also sold at our farmer's market.

By super_sowfrom Ohioon May 14, 2009

Wonderful!!

This is a great cheese. My 7 yo daughter and I are big fans of blue cheese. This had the most wonderful texture and flavor. We just sliced it and ate it. I would suggest this cheese for every other blue cheese lover. Don't be afraid to try it because it's a goat cheese. It doesn't taste "goaty" at all. Yum!!

By Artefrom Long Island, NYon Dec 30, 2007

Awesome!

If you love goat cheese and blue cheese this is for you! The log comes covered in a fine blue cheese mold. Out of this world!My GF sliced it, coated it in panko crumbs, fried it in olive oil and butter.

By Pineapplejillfrom Pittsburgh, PAon Sep 19, 2007

I may not be beautiful but I'm fabulous!

My family was afraid but we all love blues so they took the plunge and came up grinning!The deep blue-black covering of this amazing cheese may be a bit startling but once in your mouth this taste treat will start to look like dark blue velvet with a creamy white center. A blue goat cheese...mmmm!

By Johnnyfrom Warren, OHon Jun 07, 2007

Creamy ripened inside & tasty blue rind

I love creamy blue cheeses like Cambozola and ripened goat cheeses like bucheron or Humboldt's Fog. This is the perfect combination.